Black Bean and Sweet Potato Chili

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Kcal: 380

P: 15

F: 10

C: 65

Fiber: 20

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Black beans (canned, drained): 150g (3/4 cup), Sweet potato: 150g (1 medium, diced), Tomatoes (canned, diced): 150g (3/4 cup), Onion: 50g (1/2 cup, diced), Bell pepper (green): 50g (1/2 cup, diced), Garlic: 6g (2 cloves, minced), Vegetable broth (low-sodium): 120ml (1/2 cup), Chili powder: 3g (3/4 tsp), Cumin: 2g (1/2 tsp), Paprika: 1g (1/4 tsp), Oregano (dried): 1g (1/4 tsp), Olive oil: 5ml (1 tsp), Lime juice: 5ml (1 tsp), Avocado: 30g (1/4 medium, diced), Cilantro (fresh): 5g (1 tbsp, chopped), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)

Nutritional info:

Meal Type: dinner

Dietary Suitable for: Vegan (excludes all animal products)

Cooking Time Minutes: 260

Suitable for Menopausal Status: Peri-menopausal

Recipe Instructions

1. Heat 5ml olive oil in a pot over medium heat. 2. Add 50g diced onion and cook until translucent, about 3 minutes. 3. Add 6g minced garlic and cook for 30 seconds. 4. Add 50g diced bell pepper and cook for 3 minutes. 5. Add 3g chili powder, 2g cumin, 1g paprika, and 1g oregano. Stir for 30 seconds until fragrant. 6. Add 150g diced sweet potato, 150g diced tomatoes, and 120ml vegetable broth. 7. Bring to a simmer, cover, and cook for 15 minutes. 8. Add 150g black beans and cook for another 10 minutes until sweet potatoes are tender. 9. Season with 1g salt and 1g black pepper. 10. Stir in 5ml lime juice. 11. Serve topped with 30g diced avocado and 5g chopped cilantro.

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